Watcha cookin'?

[OverlanderJK]

Probably too hard to ship but we have crocks if it would be the kind you need


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You can buy on amazon. I just haven’t. Maybe someday.


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[jesse3638]

Found out no propane left in the grill. But this will do.

View attachment 296860


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That's the worst. Throw the meat on come back to turn it and it's off. Fire up the George Foreman to finish it off..haha

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[jesse3638]

Beer Brats - My Polish Grandmother taught me to simmer them in beer and onions:

View attachment 297003

Then grill them, low & slow:

View attachment 297004

I do it the other way around when I make Italian sausage. I cook in a hot skillet for about 25 minutes. Then throw onion and peppers in until soft then add beer and simmer. Serve on a soft French roll steamed with the onion and peppers on them. So good.

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[sipafz]

I do it the other way around when I make Italian sausage. I cook in a hot skillet for about 25 minutes. Then throw onion and peppers in until soft then add beer and simmer. Serve on a soft French roll steamed with the onion and peppers on them. So good.

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For parties, after grilling they go in a crock with new beer and onions.

With your Italians, doesn’t the beer and onions rob the sausage of the Italian flavor? I grill Italians from start to finish and serve with olive oil sautéed peppers and onions with a dash of Italian seasoning.

 

[jesse3638]

For parties, after grilling they go in a crock with new beer and onions.

With your Italians, doesn’t the beer and onions rob the sausage of the Italian flavor? I grill Italians from start to finish and serve with olive oil sautéed peppers and onions with a dash of Italian seasoning.

Surprisingly it doesn't. I usually use lighter beer. Not even enough to cover them. I also leave all the drippings and remnants from the onions and peppers in the pan. The beer deglazes it. They're a hit at the station as it puts most into food coma...haha.

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[sipafz]

Surprisingly it doesn't. I usually use lighter beer. Not even enough to cover them. I also leave all the drippings and remnants from the onions and peppers in the pan. The beer deglazes it. They're a hit at the station as it puts most into food coma...haha.

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Lol, a food comma IS the true measure of cooking success! I will have to try that.

 

[Speedy_RCW]

Pork butt on the UDS. Just enjoying a beverage and watchin the thin blue smoke. I’ll snap some meat porn in a bit.




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[Jacalore]

Looks good[emoji106][emoji106][emoji106]


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Top notch!

 

[Andy5160]

Started working on my version of a French Cassoulet

 

[Speedy_RCW]

This is the only pork butt pic I got before it got demolished. Turned out great.




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[sipafz]

Breakfast Dinner, hand sliced French Toast, Maple Sausage Links and Quiche with Canadian Bacon, Cheddar Cheese and Spinach in a Puff Pastry:

 

[sipafz]

Started working on my version of a French Cassoulet View attachment 297392

Tell us more! How did it turn out?

 

[Andy5160]

Tell us more! How did it turn out?

Not as good as I expected. Improvising not always works
Will try again

 

[Mikecal9985]

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[OverlanderJK]

View attachment 297901


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No caption needed.


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[RockingK]

Weather change

With it changing from winter 29 degrees to this afternoon 84 degrees, went with ribs.

 

[Honor2afault]

Mmm yumm. Yukon gold potatoes tossed in butter, s&p, fresh green beans (steamed), 30 day dry aged strip.

 

[sipafz]

With it changing from winter 29 degrees to this afternoon 84 degrees, went with ribs. View attachment 297903

Mmm yumm. Yukon gold potatoes tossed in butter, s&p, fresh green beans (steamed), 30 day dry aged strip.

Both of those look delicious!

 

[JAGS]

Surf and turf. Salmon, rib eyes, with some veggies and cornbread.





Kids and the wife were happy. What more can ask for.

Also made some scratch mango salsa which was a hit before dinner.

 

[Mike_JK_Houston_711]

Sweet pepper and jack cheese quesadilla, broccoli salad, and side of avocado mash.




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